Brown Butter Pecan and Bourbon Chocolate Chip Cookies
1/2 cup (1 stick) unsalted butter
3 tablespoons bourbon
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla
1 egg
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon coarse Kosher salt
1/4 teaspoon cinnamon
2/3 cup bittersweet or semi-sweet chocolate chips
2/3 cup pecans, roughly chopped
Note: For a flatter, less pillowy cookie, increase the sugars to 1/2 cup each, and decrease the flour to 1 1/2 cups.
Place the butter and bourbon in a saucepan and melt over medium heat. Once melted, continue cooking over medium heat, swirling the pan every so often, until the butter is very fragrant and nutty golden brown solids have formed at the bottom of the pan, about 4-5 minutes. Remove from the heat and cool to room temperature for about 30 minutes.
Scrape the butter (it will still be liquid) and all of the brown solids into the mixing bowl of an electric mixer. Add the brown sugar and granulated sugar. With the paddle attachment, beat for 3-4 minutes. Scrape down the bowl, add the vanilla and egg and beat until smooth.
In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon. With the mixer on low, add the dry ingredients a spoonful at a time, mixing just until combined. If the dough is too dry, add a small amount of milk just to moisten it. Stir in the chocolate chips.
Cover and chill for 3-4 hours, or overnight.
Preheat the oven to 350. Shape the chilled dough into balls, place two inches apart on a baking sheet lined with a Silpat or parchment paper and flatten slightly with the palm of your hand. Bake for 8-9 minutes until a very pale golden. Cool on the pan for 1 minute then transfer to a wire rack to cool; the cookies should still be gooey in the middle, but they will set up as they cool.
Store in an airtight container.
Yields about 1 1/2 dozen cookies.
Recipe from Curly Girl Kitchen